Scallops with Pesto Cream Sauce

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 From ALLRECIPES.com this sauce just made this sooo good. Do not salt the scallops as the sauce because of the capers it is salty enough. We served it with rice as well.



1 pound scallops 

salt and freshly ground black pepper to taste 

2 tablespoons all-purpose flour 

2 tablespoons butter 

1 tablespoon pesto 

1 tablespoon capers 

1 cup heavy whipping cream (I only had half and half)


Season scallops with salt and pepper, then dredge in flour. 

Melt butter in a skillet over medium heat and add scallops. Cook for 1 to 2 minutes per side. 

Add pesto and capers; mix well. Stir in heavy cream and bring to a boil. Remove from heat and serve.

Serve the scallops as they are or with some crusty bread, rice, or pasta. 

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